Hungarian Mushroom Soup

Be sure to use the Hungarian sweet paprika instead of the smoked in this....it just works better with the recipe.

• Ready In: 45 mins
• Yields: 6 cups

Ingredients

• 2  cups onions, chopped
• 1  tablespoon butter, melted
• 1  teaspoon butter, melted
• 1  tablespoon all-purpose flour
• 7  ounces  fresh shiitake mushrooms
• 6  ounces  fresh baby portabello mushrooms, sliced
• 2  cups  beef stock, divided
• 1  teaspoon sweet Hungarian paprika
• 1  teaspoon dried dill
• 2  teaspoons lemon juice
• 1  teaspoon soy sauce
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  cup milk
• 1⁄4 cup fresh parsley, chopped

• Garnishes

•  plain yogurt, sour cream, fresh dill sprigs

Directions

1. Cook the onion in butter in a large Dutch oven over medium heat, stirring constantly, until tender. Add the flour, stirring well. Cook for 1 minute, stirring constantly.
2. Add the mushrooms, 1/2 cup beef stock, and the next 6 ingredients (paprika through black pepper). Bring to a boil; cover, reduce heat and simmer 15 minutes.
3. Gradually stir in the remaining 1 1/2 cups beef stock, milk, and parsley. Cook over medium heat, stirring constantly, untiil the mixture is thickened and bubbly.
4. Ladle into soup bowls and garnish, if desired.